In a large mixing bowl, combine 1 cup of warm whole milk, 1/4 cup of melted unsalted butter, 1 large egg, 1 teaspoon of vanilla extract, 1 tablespoon of ube extract, and 2 tablespoons of rapid-rise yeast. Stir well until fully combined and let it rest for about 5 minutes.

To the wet mixture, add 1/4 cup of granulated sugar, 1/2 teaspoon of kosher salt, and 3 cups of bread flour. Mix with a wooden spoon or spatula until a sticky dough begins to form.

Cover the bowl and allow the dough to rest at room temperature for about 20 minutes.

On a lightly greased surface, turn out the rested dough and knead for about 7 minutes until smooth and elastic.

Shape the dough into a ball, place it back in the greased bowl, cover again, and let rise at room temperature or refrigerate for 2 hours until doubled in size.

Punch down the risen dough gently, divide it into 20 equal pieces, and shape them into smooth balls.

Roll each dough ball in plain breadcrumbs until fully coated and arrange on a greased baking tray. Cover and allow to rest for another 30 minutes.

Preheat your oven to 350°F (175°C). Bake the dough balls for about 18 to 20 minutes until golden brown and fragrant. Cool on a wire rack before serving.